8 pcs asparagus, sliced into three parts 
1 pc carrot, sliced into thick half-moons
1 pc  zucchini, sliced into thick half-moons
500 penne, cooked al dente 
2 cloves garlic, sliced
1 pc white onion, sliced 
4 Tbsp olive oil         
1/8 cup red onion, minced
1/2 tsp basil, chopped
1 pc red bell pepper, cubed
1 pc green bell pepper, cubed
1 pack Hunt's Spaghetti Sauce Parmesan Cheese 1kg
To taste   salt and pepper
    parmesan cheese (optional)


  1. Boil asparagus, carrot, and zucchini in separate pots with salted boiling water until half-cooked. Set aside.
  2. Saute garlic in a saucepan with olive oil and cook until slightly golden. Add onions and cook until translucent. Add red and green bell peppers along with the precooked vegetables, and cook for a few minutes until they release their juices.
  3. Pour in 1 pack of Hunt's Spaghetti Sauce Parmesan Cheese and simmer on low fire for 5 minutes. Season with salt and pepper. Put in the cooked penne into the sauce and toss together. Cook for 5 more minutes. Top with basil. Add parmesan cheese if desired.
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